Dive into summer’s sweetest treat with our collection of 20 irresistible peach pie recipes! Whether you’re craving a classic lattice-top or a creative twist, these seasonal favorites are perfect for home bakers. From juicy, sun-ripened peaches to flaky, buttery crusts, get ready to fill your kitchen with the aroma of summer. Let’s explore these delicious options that will make your baking adventures unforgettable!
Classic Southern Peach Pie
Few things capture the essence of a Southern summer quite like a homemade peach pie, with its flaky crust and sweet, juicy filling. For a truly classic version, let’s walk through the process together, step-by-step, to ensure your pie turns out perfectly every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– For the crust: 2 1/2 cups of all-purpose flour, a teaspoon of salt, a cup of cold unsalted butter cut into small cubes, and a good splash of ice water—about 1/4 cup should do it.
– For the filling: about 6 cups of sliced fresh peaches (that’s roughly 8 medium ones), 3/4 cup of granulated sugar, 1/4 cup of all-purpose flour, a tablespoon of fresh lemon juice, a teaspoon of vanilla extract, and a pinch of salt.
– For finishing: a couple of tablespoons of milk and a sprinkle of coarse sugar.
Instructions
1. In a large bowl, whisk together 2 1/2 cups of all-purpose flour and a teaspoon of salt.
2. Add a cup of cold unsalted butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add a splash of ice water, about 1/4 cup, mixing just until the dough comes together—be careful not to overwork it, as this keeps the crust tender.
4. Divide the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
5. While the dough chills, in another bowl, toss 6 cups of sliced fresh peaches with 3/4 cup of granulated sugar, 1/4 cup of all-purpose flour, a tablespoon of fresh lemon juice, a teaspoon of vanilla extract, and a pinch of salt until well coated.
6. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
7. On a lightly floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess.
8. Pour the peach filling into the crust, spreading it evenly.
9. Roll out the second dough disc and place it over the filling, crimping the edges to seal and cutting a few slits in the top for steam to escape.
10. Brush the top crust with a couple of tablespoons of milk and sprinkle with coarse sugar for a golden finish.
11. Bake the pie at 375°F (190°C) for 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits—if the edges brown too quickly, cover them with foil.
12. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Out of the oven, this pie boasts a buttery, flaky crust that shatters with each bite, encasing a luscious filling where the peaches soften just enough to release their natural sweetness. For a creative twist, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors.
Rustic Peach Galette
Finally, let’s make a rustic peach galette—a free-form tart that’s forgiving for beginners and celebrates summer’s sweetest fruit with a buttery, flaky crust. This methodical approach will guide you through each step, ensuring delicious results every time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– A cup and a quarter of all-purpose flour, plus a little extra for dusting
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of granulated sugar, plus an extra sprinkle for the top
– A pinch of salt
– A splash of ice water, about 3–4 tablespoons
– Three ripe peaches, sliced into half-inch pieces
– A teaspoon of lemon juice
– A tablespoon of cornstarch
– An egg for brushing
Instructions
1. In a large bowl, combine 1¼ cups flour, 1 tablespoon sugar, and a pinch of salt. Add ½ cup cubed cold butter and use your fingers to rub it into the flour until it resembles coarse crumbs. Tip: Keep the butter cold to ensure a flaky crust.
2. Gradually add 3 tablespoons ice water, mixing with a fork until the dough just comes together. If it’s too dry, add another tablespoon of water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chills the butter and makes the dough easier to roll out.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. In a medium bowl, toss 3 sliced peaches with 1 tablespoon sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice until evenly coated.
6. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Transfer it to the prepared baking sheet.
7. Arrange the peach mixture in the center of the dough, leaving a 2-inch border all around. Fold the edges of the dough over the peaches, pleating as you go.
8. Brush the dough edges with a beaten egg and sprinkle with 1 tablespoon sugar. Tip: The egg wash gives the crust a golden, shiny finish.
9. Bake at 375°F for 30–35 minutes, until the crust is golden brown and the peaches are bubbling. Tip: Check at 25 minutes to prevent over-browning.
10. Let the galette cool on the baking sheet for 10 minutes before slicing.
Enjoy this galette warm or at room temperature—the crust is wonderfully crisp, while the peaches soften into a juicy, sweet-tart filling. For a creative twist, serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors.
Spiced Peach Pie with Cinnamon
Baking a spiced peach pie with cinnamon is one of those comforting projects that fills your kitchen with the most incredible aroma. This recipe walks you through each step methodically, so even if you’re new to pie-making, you’ll end up with a beautiful, flavorful dessert. Let’s gather our ingredients and get started.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 store-bought pie crusts (or your favorite homemade dough for a 9-inch pie)
– 5 cups of sliced fresh peaches (about 6–7 medium peaches, peeled and pitted)
– 3/4 cup of granulated sugar
– 1/4 cup of all-purpose flour
– 1 teaspoon of ground cinnamon
– A pinch of salt
– 2 tablespoons of unsalted butter, cut into little pieces
– 1 egg (for that shiny egg wash)
– A splash of milk or water (to mix with the egg)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when the pie goes in.
2. In a large mixing bowl, combine the sliced peaches, granulated sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Gently toss everything together until the peaches are evenly coated—this helps thicken the filling as it bakes.
3. Tip: If your peaches are very juicy, let the mixture sit for 10 minutes to allow the flour to absorb some liquid, preventing a soggy crust.
4. Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
5. Pour the peach filling into the crust-lined dish, spreading it out evenly.
6. Dot the top of the filling with the pieces of unsalted butter for added richness.
7. Cover the filling with the second pie crust. Trim any excess dough from the edges, then crimp the edges together with your fingers or a fork to seal it.
8. Cut a few small slits in the top crust with a sharp knife to allow steam to escape during baking.
9. In a small bowl, whisk together the egg and a splash of milk or water to make an egg wash. Brush this mixture lightly over the top crust.
10. Tip: Brushing with egg wash gives the crust a golden, glossy finish—don’t skip this step for that professional look!
11. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
12. Tip: If the crust edges start to brown too quickly, cover them loosely with aluminum foil to prevent burning.
13. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing—this allows the filling to set properly.
14. Finally, slice and serve your pie warm or at room temperature. For an extra treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream.
Fresh from the oven, this pie boasts a flaky, buttery crust that contrasts beautifully with the tender, spiced peach filling. The cinnamon adds a warm, aromatic note that pairs perfectly with the sweet fruit, making each bite a cozy delight. Feel free to get creative by serving it alongside a cup of hot coffee or as a festive centerpiece for summer gatherings.
Peach and Blueberry Pie
Baking a peach and blueberry pie is easier than you might think, especially when you break it down into simple, manageable steps. Let’s walk through this seasonal favorite together, focusing on one action at a time so you can build confidence in your kitchen skills. You’ll end up with a beautiful, bubbling dessert that celebrates summer’s best fruits.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– A couple of store-bought pie crusts (one for the bottom, one for the top)
– About 4 cups of sliced fresh peaches (peeled and pitted)
– A generous 2 cups of fresh blueberries
– 3/4 cup of granulated sugar
– 1/4 cup of all-purpose flour
– A splash of lemon juice (about 1 tablespoon)
– A pinch of salt
– 1/4 teaspoon of ground cinnamon
– 2 tablespoons of unsalted butter, cut into small pieces
– 1 egg, beaten with a tablespoon of water for an egg wash
Instructions
1. Preheat your oven to 425°F (218°C) and place a baking sheet on the lower rack to catch any drips.
2. In a large mixing bowl, combine the sliced peaches, blueberries, granulated sugar, all-purpose flour, lemon juice, salt, and ground cinnamon, gently tossing until the fruit is evenly coated.
3. Unroll one pie crust and press it into a 9-inch pie dish, trimming any excess dough hanging over the edges.
4. Tip: For a flakier crust, keep the dough chilled until just before using.
5. Pour the fruit mixture into the pie crust, spreading it out evenly with a spoon.
6. Dot the top of the fruit with the small pieces of unsalted butter.
7. Unroll the second pie crust and place it over the filling, crimping the edges with your fingers or a fork to seal them together.
8. Cut four small slits in the top crust with a sharp knife to allow steam to escape during baking.
9. Tip: Brushing the crust with egg wash helps it turn a beautiful golden brown.
10. Brush the entire top crust with the beaten egg wash using a pastry brush.
11. Place the pie on the preheated baking sheet in the oven and bake at 425°F for 20 minutes.
12. Reduce the oven temperature to 375°F (190°C) and continue baking for 35 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
13. Tip: Let the pie cool on a wire rack for at least 2 hours before slicing to allow the juices to set properly.
14. Remove the pie from the oven and let it cool completely on a wire rack.
15. Slice and serve the pie once it has cooled.
16. You’ll love the tender, flaky crust that gives way to a sweet-tart filling bursting with juicy peaches and plump blueberries. Yes, this pie is perfect warm with a scoop of vanilla ice cream, but it’s also delightful at room temperature for a picnic or potluck—just be prepared for everyone to ask for the recipe!
Brown Butter Peach Pie
Nothing says summer like a warm, fragrant pie fresh from the oven. Now, let’s elevate the classic with a simple, transformative step: browning the butter for the filling, which adds a deep, nutty richness that perfectly complements the sweet peaches. This methodical guide will walk you through creating a Brown Butter Peach Pie from scratch, ensuring a flaky crust and a perfectly set filling every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– For the crust: 2 1/2 cups of all-purpose flour, a teaspoon of salt, a cup of cold unsalted butter (cut into small cubes), and about 1/2 cup of ice water—just enough to bring it together.
– For the filling: a stick of unsalted butter, 3/4 cup of granulated sugar, 1/4 cup of all-purpose flour, a teaspoon of vanilla extract, a big pinch of salt, and about 5 cups of sliced fresh peaches (that’s roughly 6-7 medium ones, peeled and pitted).
Instructions
1. Make the pie dough: In a large bowl, whisk together the 2 1/2 cups of flour and 1 teaspoon of salt. Add the 1 cup of cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just begins to clump together. Tip: Stop adding water as soon as the dough holds together when pinched—overworking can make the crust tough.
3. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This chilling step is crucial for a flaky crust, as it allows the gluten to relax and the butter to firm up.
4. While the dough chills, make the brown butter: In a light-colored saucepan over medium heat, melt the 1 stick of butter. Cook, swirling the pan occasionally, for 3-5 minutes until the butter turns golden brown and smells nutty. Immediately pour it into a heatproof bowl to stop the cooking and let it cool slightly.
5. Prepare the filling: In a large bowl, whisk together the 3/4 cup of sugar, 1/4 cup of flour, and a pinch of salt. Add the sliced peaches and vanilla extract, then pour in the slightly cooled brown butter. Gently toss everything until the peaches are evenly coated.
6. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle and fit it into a 9-inch pie plate, trimming any excess overhang.
7. Pour the peach filling into the crust, spreading it evenly. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal, then cut a few slits in the top crust to allow steam to escape.
8. Optional: For a golden finish, brush the top crust with a little milk or beaten egg and sprinkle with a tablespoon of sugar.
9. Bake the pie on the center oven rack for 50-55 minutes, or until the crust is deeply golden brown and the filling is bubbling through the slits. Tip: Place a baking sheet on the rack below to catch any drips and prevent a messy oven.
10. Let the pie cool on a wire rack for at least 3 hours before slicing. This resting time allows the filling to thicken properly so it holds its shape when served.
Zesty with a hint of caramel from the brown butter, this pie boasts a tender, flaky crust that shatters with each bite. The peaches soften into a jammy, fragrant filling that’s not too sweet, making it perfect warm with a scoop of vanilla ice cream or chilled the next day for breakfast—trust me, no one will judge!
Peach Cobbler Pie
Let’s dive into a comforting dessert that combines the best of two classics—a juicy peach filling with a buttery biscuit-like topping. This peach cobbler pie is perfect for beginners, as I’ll walk you through each simple step to ensure success. You’ll end up with a warm, golden-brown treat that’s ideal for sharing.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups of sliced fresh peaches (about 6 medium ones, peeled and pitted)
– 1 cup of granulated sugar
– 1 cup of all-purpose flour
– 1 cup of milk
– 1/2 cup of unsalted butter (that’s one stick, melted)
– 1 tablespoon of baking powder
– A pinch of salt
– A splash of vanilla extract
– A couple of teaspoons of ground cinnamon for sprinkling
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, toss the sliced peaches with 1/2 cup of the granulated sugar and set aside to let them release their juices for about 10 minutes.
3. In a separate large bowl, whisk together the all-purpose flour, remaining 1/2 cup of sugar, baking powder, and a pinch of salt until well combined.
4. Pour the milk and a splash of vanilla extract into the dry ingredients, stirring gently until just mixed—avoid overmixing to keep the topping tender.
5. Melt the unsalted butter in a 9×13-inch baking dish by placing it in the preheated oven for 2-3 minutes, then remove it carefully.
6. Tip: Swirl the melted butter to coat the bottom of the dish evenly, which helps prevent sticking and adds flavor.
7. Spread the peach mixture evenly over the butter in the baking dish, including any accumulated juices.
8. Spoon the batter over the peaches in dollops, covering them as much as possible—it will spread during baking.
9. Sprinkle the top with a couple of teaspoons of ground cinnamon for a warm, aromatic touch.
10. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and a toothpick inserted comes out clean.
11. Tip: Check at 40 minutes to avoid overbaking; if the top browns too quickly, loosely tent it with aluminum foil.
12. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set.
13. Tip: Serve it warm with a scoop of vanilla ice cream for a classic pairing that melts into the cobbler.
Grab a spoon and dig into this delightful dessert—the peaches become tender and syrupy, while the topping bakes up fluffy and crisp. For a creative twist, try drizzling it with caramel sauce or topping it with whipped cream and fresh mint.
Peach Cream Cheese Pie
Mixing sweet summer peaches with rich cream cheese creates a pie that’s both refreshing and indulgent—perfect for any gathering. This recipe walks you through each stage, from a buttery crust to a silky filling, ensuring even beginners can achieve delicious results. Let’s get started with the basics you’ll need.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of cups of all-purpose flour for the crust
– A stick of cold unsalted butter, cubed
– A splash of ice water
– A couple of ripe peaches, sliced
– A block of cream cheese, softened
– A cup of granulated sugar
– A couple of large eggs
– A teaspoon of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. In a large bowl, combine the all-purpose flour and a pinch of salt for the crust.
3. Add the cold unsalted butter cubes to the flour mixture, using a pastry cutter or your fingers to blend until it resembles coarse crumbs.
4. Gradually pour in the ice water, one tablespoon at a time, mixing just until the dough comes together—avoid overworking it to keep the crust tender.
5. Press the dough evenly into a 9-inch pie dish, forming a crust about 1/4-inch thick up the sides.
6. Arrange the sliced peaches in a single layer over the bottom of the crust, covering it completely.
7. In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
8. Add the granulated sugar to the cream cheese, continuing to beat until fully incorporated and fluffy.
9. Crack the large eggs into the mixture one at a time, beating well after each addition to prevent curdling.
10. Stir in the vanilla extract until the filling is uniform in color and texture.
11. Pour the cream cheese filling over the peaches in the crust, spreading it evenly with a spatula.
12. Bake the pie in the preheated oven for 45 minutes, or until the filling is set and the edges are lightly golden—a toothpick inserted should come out clean.
13. Remove the pie from the oven and let it cool completely on a wire rack, which helps the filling firm up for easier slicing.
This pie boasts a creamy, velvety texture with bursts of juicy peach in every bite, making it a standout dessert. Serve it chilled with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra treat.
Peach Streusel Pie
Oftentimes, the best summer desserts are those that celebrate seasonal fruit with minimal fuss, and this peach streusel pie fits that bill perfectly. It combines juicy, ripe peaches with a buttery crumb topping that bakes up golden and crisp, making it an ideal treat for warm-weather gatherings or a cozy night in. Let’s walk through the process step by step so you can create this crowd-pleaser with confidence.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– A store-bought or homemade 9-inch pie crust (I like to keep one in the freezer for convenience)
– About 6 cups of sliced fresh peaches (that’s roughly 5–6 medium peaches, peeled and pitted)
– A half cup of granulated sugar
– A quarter cup of all-purpose flour
– A teaspoon of ground cinnamon
– A pinch of salt
– For the streusel: 1 cup of all-purpose flour, a half cup of packed brown sugar, a half cup of cold unsalted butter cut into small cubes, and a splash of vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the center position.
2. Fit the pie crust into a 9-inch pie dish, trimming any excess dough around the edges.
3. In a large mixing bowl, gently toss the sliced peaches with the granulated sugar, quarter cup of flour, cinnamon, and salt until evenly coated.
4. Tip: Let the peach mixture sit for 10 minutes to allow the juices to release, which helps prevent a soggy crust.
5. Pour the peach filling into the prepared pie crust, spreading it out evenly.
6. In a separate bowl, combine the 1 cup of flour and brown sugar for the streusel.
7. Add the cold butter cubes and vanilla extract to the flour mixture.
8. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
9. Tip: Keep the butter cold for a flakier streusel—if it starts to soften, pop the bowl in the fridge for 5 minutes.
10. Sprinkle the streusel topping evenly over the peach filling, covering it completely.
11. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45–50 minutes.
12. Tip: Check the pie at 40 minutes; the streusel should be golden brown, and the filling should be bubbling around the edges.
13. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
14. Serve the pie slightly warm or at room temperature. The contrast between the tender, spiced peaches and the crunchy, buttery streusel is simply irresistible—try it with a scoop of vanilla ice cream for an extra indulgent touch.
Peach and Raspberry Pie
Oftentimes, the simplest summer desserts are the most memorable, and this peach and raspberry pie is no exception—it’s a vibrant, juicy filling cradled in a flaky, buttery crust that’s surprisingly straightforward to make. Let’s walk through it step-by-step so you can enjoy a slice of sunshine any day of the week.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 1/2 cups of all-purpose flour, plus a little extra for dusting
– A couple of sticks of cold unsalted butter, cubed
– A splash of ice water, about 1/3 cup
– 4 cups of sliced fresh peaches (peeled and pitted)
– 1 cup of fresh raspberries
– 3/4 cup of granulated sugar
– 3 tablespoons of cornstarch
– 1 tablespoon of lemon juice
– 1 egg, beaten for that golden glaze
Instructions
1. In a large bowl, combine the 2 1/2 cups of all-purpose flour and a pinch of salt.
2. Add the cubed cold unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until it resembles coarse crumbs.
3. Gradually drizzle in the ice water, stirring with a fork until the dough just comes together—tip: handle it minimally to keep the crust flaky.
4. Divide the dough into two discs, wrap them in plastic, and chill in the refrigerator for at least 30 minutes.
5. While the dough chills, preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
6. In another bowl, toss the sliced peaches, raspberries, granulated sugar, cornstarch, and lemon juice until evenly coated—tip: the cornstarch will thicken the juices as it bakes.
7. On a lightly floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish.
8. Pour the fruit mixture into the pie crust, spreading it evenly.
9. Roll out the second dough disc, cut it into strips, and weave a lattice pattern over the filling.
10. Trim and crimp the edges of the pie crust to seal it.
11. Brush the top crust with the beaten egg for a shiny finish—tip: this helps it brown beautifully.
12. Bake the pie on the preheated baking sheet for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
13. Let the pie cool on a wire rack for at least 2 hours before slicing to set the filling.
Vividly sweet and tangy, this pie boasts a tender, jammy filling that contrasts perfectly with the crisp, buttery lattice. Serve it warm with a scoop of vanilla ice cream for a classic treat, or try it chilled with a dollop of whipped cream to highlight the fresh fruit flavors.
Peach Meringue Pie
Mastering a classic summer dessert doesn’t have to be intimidating, especially when it comes to this Peach Meringue Pie. Many home cooks shy away from meringue, but with a methodical approach, you’ll create a stunning pie with a flaky crust, sweet peach filling, and a cloud-like topping that’s sure to impress. Let’s walk through each component step-by-step to ensure success from the very first slice.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– For the crust: 1 and 1/4 cups of all-purpose flour, a couple of tablespoons of granulated sugar, a pinch of salt, 1/2 cup of cold unsalted butter (cut into cubes), and a splash of ice water (about 3-4 tablespoons).
– For the filling: 5 cups of sliced fresh peaches (peeled), 1/2 cup of granulated sugar, 1/4 cup of cornstarch, a couple of tablespoons of lemon juice, and a teaspoon of vanilla extract.
– For the meringue: 4 large egg whites (at room temperature), 1/2 cup of granulated sugar, and 1/4 teaspoon of cream of tartar.
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together 1 and 1/4 cups of all-purpose flour, a couple of tablespoons of granulated sugar, and a pinch of salt.
3. Add 1/2 cup of cold, cubed unsalted butter to the flour mixture.
4. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
5. Drizzle in a splash of ice water, one tablespoon at a time, mixing with a fork until the dough just comes together.
6. Tip: Avoid overworking the dough to keep the crust tender and flaky.
7. Shape the dough into a disk, wrap it in plastic, and chill it in the refrigerator for 15 minutes.
8. On a lightly floured surface, roll the chilled dough into a 12-inch circle.
9. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
10. Trim and crimp the edges, then prick the bottom all over with a fork.
11. Line the crust with parchment paper and fill it with pie weights or dried beans.
12. Blind bake the crust in the preheated oven for 15 minutes.
13. Remove the parchment and weights, then bake for another 5 minutes until lightly golden. Set aside to cool slightly.
14. Reduce the oven temperature to 350°F (175°C).
15. In a large bowl, combine 5 cups of sliced fresh peaches, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, a couple of tablespoons of lemon juice, and a teaspoon of vanilla extract.
16. Tip: Toss the peaches gently to coat them evenly without breaking the slices.
17. Pour the peach filling into the pre-baked crust, spreading it evenly.
18. Bake the pie at 350°F for 30 minutes, or until the filling is bubbly and slightly thickened.
19. While the pie bakes, prepare the meringue by placing 4 large egg whites and 1/4 teaspoon of cream of tartar in a clean, grease-free bowl.
20. Using an electric mixer on medium speed, beat the egg whites until soft peaks form.
21. Gradually add 1/2 cup of granulated sugar, one tablespoon at a time, while beating on high speed.
22. Continue beating until stiff, glossy peaks form, about 3-5 minutes.
23. Tip: Ensure no egg yolk gets into the whites for the best meringue volume.
24. Remove the pie from the oven and immediately spoon the meringue over the hot peach filling, spreading it to the edges to seal.
25. Use the back of a spoon to create decorative peaks in the meringue.
26. Return the pie to the oven and bake for 10 minutes, or until the meringue tips are golden brown.
27. Let the pie cool completely on a wire rack for at least 2 hours before slicing.
The finished pie offers a delightful contrast: the flaky, buttery crust gives way to a juicy, sweet-tart peach filling, all topped with a light, marshmallow-like meringue that adds a subtle crispness. For a creative twist, serve it slightly warm with a drizzle of bourbon caramel or alongside a scoop of vanilla bean ice cream to balance the flavors.
Peach and Almond Tart
Oftentimes, the simplest desserts are the most satisfying, and this peach and almond tart is a perfect example—it’s a beautiful, fuss-free treat that lets summer fruit shine. I’ll walk you through each step so you can confidently create a golden, fragrant tart that’s sure to impress.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 ½ cups of all-purpose flour
– A pinch of salt
– ½ cup of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– 3 ripe peaches, pitted and sliced
– ½ cup of almond flour
– ¼ cup of granulated sugar
– 1 large egg
– A splash of vanilla extract
– A handful of sliced almonds for topping
Instructions
1. In a large bowl, combine the all-purpose flour and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for 30 minutes to chill.
4. Preheat your oven to 375°F (190°C).
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch tart pan, pressing it gently into the edges. Trim any excess dough.
6. In a medium bowl, whisk together the almond flour, granulated sugar, egg, and vanilla extract until smooth to make the almond filling.
7. Spread the almond filling evenly over the bottom of the tart crust.
8. Arrange the sliced peaches in a circular pattern on top of the almond filling. Tip: Overlap the slices slightly for a pretty, rustic look.
9. Sprinkle the sliced almonds over the peaches.
10. Bake the tart in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is set. Tip: Check at 30 minutes—if the edges are browning too quickly, cover them loosely with foil.
11. Remove the tart from the oven and let it cool completely on a wire rack before slicing.
Layers of buttery crust, sweet almond cream, and juicy peaches meld into a dessert with a delightful contrast of textures—crisp, creamy, and tender. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch, or enjoy it plain as a lovely afternoon treat.
Peach Pie with Lattice Crust
Mixing up a classic summer dessert, this peach pie with a lattice crust is easier than it looks—just follow these simple steps for a showstopping treat that’ll have everyone asking for seconds. We’ll walk through making the flaky crust from scratch, preparing the juicy filling, and weaving that beautiful lattice top, so grab your rolling pin and let’s get baking.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 50 minutes
Ingredients
– 2½ cups of all-purpose flour, plus a little extra for dusting
– A couple of sticks of cold unsalted butter, cubed
– A splash of ice water, about 6–8 tablespoons
– 6 cups of sliced fresh peaches (peeled and pitted)
– ¾ cup of granulated sugar
– ¼ cup of all-purpose flour (yes, more flour!)
– A squeeze of lemon juice, about 1 tablespoon
– A pinch of salt
– 1 large egg, beaten with a splash of water for that egg wash
Instructions
1. In a large bowl, combine 2½ cups of all-purpose flour and a pinch of salt.
2. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together—tip: stop when you can squeeze it without it crumbling.
4. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes to prevent shrinkage.
5. While the dough chills, toss the sliced peaches with ¾ cup of granulated sugar, ¼ cup of all-purpose flour, and a squeeze of lemon juice in a bowl.
6. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips.
7. On a floured surface, roll out one dough disc to a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess.
8. Pour the peach filling into the crust, spreading it evenly.
9. Roll out the second dough disc to a 12-inch circle and cut it into 1-inch-wide strips with a knife or pastry wheel.
10. Weave the strips over the filling to create a lattice pattern, pressing the ends to seal with the bottom crust—tip: start with the center strips for easier weaving.
11. Brush the lattice top with the beaten egg wash for a golden finish.
12. Bake the pie on the preheated baking sheet for 50 minutes, or until the crust is golden brown and the filling is bubbling—tip: if the edges brown too quickly, cover them with foil.
13. Let the pie cool on a wire rack for at least 2 hours before slicing to set the filling.
Ready to dig in? You’ll love the contrast of the crisp, buttery lattice crust with the tender, sweet-tart peaches that burst with flavor in every bite. Serve it warm with a scoop of vanilla ice cream for an extra indulgent twist, or enjoy it plain as a perfect afternoon snack.
Peach and Ginger Pie
You’ve probably stared at a pile of ripe peaches and wondered how to turn them into something spectacular—this pie is your answer. It combines the sweet juiciness of summer fruit with the warm, spicy kick of ginger for a dessert that feels both comforting and exciting. Let’s walk through making it step by step, so you end up with a flaky crust and perfectly set filling every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of cups of all-purpose flour, plus a little extra for dusting
– A stick of cold unsalted butter, cut into small cubes
– A splash of ice water, about ¼ cup
– About 4 cups of fresh peaches, peeled and sliced
– A tablespoon of freshly grated ginger
– ¾ cup of granulated sugar
– 2 tablespoons of cornstarch
– A pinch of salt
– An egg, beaten for brushing
– A sprinkle of coarse sugar for topping
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour and a pinch of salt. Add the cold butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Don’t overmix, or the crust might turn tough.
3. Divide the dough into two equal balls, flatten them into disks, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4. While the dough chills, preheat your oven to 375°F and grease a 9-inch pie dish lightly.
5. In another bowl, toss the sliced peaches with the grated ginger, ¾ cup of granulated sugar, and 2 tablespoons of cornstarch until evenly coated. Tip: Let this sit for 10 minutes to draw out some juices, which helps thicken the filling.
6. On a floured surface, roll out one dough disk to about 12 inches in diameter and carefully transfer it to the pie dish, pressing it into the bottom and sides.
7. Pour the peach mixture into the crust, spreading it evenly.
8. Roll out the second dough disk to the same size and place it over the filling. Trim any excess dough, then crimp the edges with a fork or your fingers to seal.
9. Cut a few small slits in the top crust to allow steam to escape during baking.
10. Brush the top crust with the beaten egg and sprinkle generously with coarse sugar for a golden, crunchy finish. Tip: For extra flavor, add a dash of cinnamon to the sugar sprinkle.
11. Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to set properly.
After baking, this pie emerges with a crisp, buttery crust that shatters with each bite, encasing a luscious filling where the peaches soften into jammy sweetness balanced by the zesty ginger. A dollop of vanilla ice cream melts into the warm slices, creating a creamy contrast that makes every serving feel like a celebration.
Peach and Bourbon Pie
Ready to bake a pie that tastes like a warm summer evening? This peach and bourbon pie combines juicy fruit with a hint of smoky sweetness, all wrapped in a flaky crust. Let’s walk through each step together—I’ll guide you through the process so you end up with a perfect dessert.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– A couple of store-bought pie crusts (one for the bottom, one for the top)
– About 6 cups of sliced fresh peaches (peeled and pitted)
– 3/4 cup of granulated sugar
– 1/4 cup of all-purpose flour
– A splash of bourbon (around 2 tablespoons)
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of ground cinnamon
– A pinch of salt
– 1 egg (for that golden egg wash)
– A tablespoon of water (to mix with the egg)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when the pie goes in.
2. In a large bowl, combine the sliced peaches, granulated sugar, all-purpose flour, bourbon, vanilla extract, ground cinnamon, and salt—stir gently until everything is evenly coated, being careful not to crush the peaches.
3. Tip: Let the peach mixture sit for 10 minutes to allow the flavors to meld and the juices to release, which helps prevent a soggy crust.
4. Place one pie crust into a 9-inch pie dish, pressing it firmly against the bottom and sides.
5. Pour the peach filling into the crust, spreading it out evenly with a spoon.
6. Cover the filling with the second pie crust, crimping the edges together with your fingers or a fork to seal it.
7. Cut a few small slits in the top crust with a knife to let steam escape during baking.
8. In a small bowl, whisk the egg with the tablespoon of water to make an egg wash.
9. Brush the egg wash evenly over the top crust—this will give it a beautiful golden-brown color as it bakes.
10. Tip: Place the pie on a baking sheet lined with foil to catch any drips and make cleanup easier.
11. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
12. Tip: If the crust edges start to brown too quickly, cover them loosely with foil to prevent burning.
13. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly.
14. Slice and serve the pie warm or at room temperature.
Now, you’ve got a pie with a tender, flaky crust and a filling that’s both sweet and subtly boozy. Nothing beats the contrast of juicy peaches against that buttery pastry—try serving it with a scoop of vanilla ice cream for an extra treat that melts into every bite.
Peach Hand Pies
Every time I bite into a warm, flaky peach hand pie, I’m transported to summer picnics and cozy afternoons. These portable treats are surprisingly simple to make, even for beginners, and today I’ll guide you through each step methodically. Let’s create a batch that’s perfectly sweet, with a golden crust that shatters with each bite.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 store-bought pie crusts (or homemade if you’re feeling ambitious)
– 2 cups of fresh peaches, peeled and diced into small chunks
– 1/3 cup of granulated sugar
– A tablespoon of cornstarch
– A splash of lemon juice (about 1 tsp)
– A pinch of salt
– 1 egg, beaten with a splash of water for that egg wash
– A couple of tablespoons of coarse sugar for sprinkling on top
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, and salt, stirring until the peaches are evenly coated—this mixture will thicken as it bakes, so don’t skip the cornstarch!
3. Roll out one pie crust on a lightly floured surface to about 1/8-inch thickness, then use a 4-inch round cutter to cut out 8 circles, re-rolling scraps as needed.
4. Spoon about 2 tablespoons of the peach filling onto the center of each circle, leaving a 1/2-inch border around the edges.
5. Brush the edges of each circle with the beaten egg wash using a pastry brush—this helps seal the pies and gives them a shiny finish.
6. Roll out the second pie crust and cut out 8 more circles, then place one over each filled circle, pressing the edges together firmly with your fingers.
7. Crimp the edges with a fork to seal them completely, which prevents any filling from leaking out during baking.
8. Brush the tops of the pies with the remaining egg wash and sprinkle generously with coarse sugar for a crunchy texture.
9. Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape, preventing them from bursting open.
10. Bake the pies on the prepared sheet for 20-25 minutes, or until the crust is golden brown and you can see the filling bubbling through the slits.
11. Let the pies cool on the baking sheet for 10 minutes before transferring them to a wire rack—they’ll be very hot inside!
Just out of the oven, these hand pies offer a delightful contrast: the crust is buttery and crisp, while the peach filling is soft and jammy with a hint of tartness from the lemon. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them in a lunchbox for a sweet surprise later in the day.
Peach and Blackberry Pie
Crafting a homemade pie might seem daunting, but this peach and blackberry version is surprisingly approachable, especially with a methodical approach to each step—think of it as a friendly cooking lesson where we build the dessert together, from a flaky crust to a bubbling, fruit-filled center. We’ll start with the foundation and work our way up, ensuring every element comes together seamlessly for a delightful result. By following along carefully, you’ll end up with a pie that’s both rustic and refined, perfect for sharing or savoring solo.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 1/2 cups of all-purpose flour, plus a little extra for dusting
– A couple of sticks of cold unsalted butter, cut into small cubes
– A splash of ice water, about 1/4 cup
– 4 cups of sliced fresh peaches (peeled and pitted)
– 2 cups of fresh blackberries
– 3/4 cup of granulated sugar
– 1/4 cup of cornstarch
– A squeeze of lemon juice, about 1 tablespoon
– A pinch of salt
– 1 egg, beaten with a tablespoon of water for an egg wash
Instructions
1. In a large bowl, combine the 2 1/2 cups of all-purpose flour and a pinch of salt. Add the cold butter cubes and use a pastry cutter or your fingers to work them into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
2. Gradually add the ice water, a tablespoon at a time, stirring with a fork until the dough just comes together when pressed—avoid overmixing to keep the crust flaky. Tip: If the dough feels too dry, add another splash of water; if too wet, sprinkle in a bit more flour.
3. Divide the dough into two equal balls, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill, which helps prevent shrinkage during baking.
4. While the dough chills, in another bowl, toss the sliced peaches, blackberries, granulated sugar, cornstarch, and lemon juice until the fruit is evenly coated and the sugar begins to dissolve slightly.
5. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips—this helps avoid a messy oven and ensures even cooking.
6. On a lightly floured surface, roll out one dough disk into a 12-inch circle and gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
7. Pour the fruit mixture into the pie crust, spreading it evenly with a spoon.
8. Roll out the second dough disk into another 12-inch circle, place it over the filling, and trim the edges, leaving a 1-inch overhang. Crimp the edges together with your fingers or a fork to seal.
9. Cut a few small slits in the top crust to allow steam to escape during baking. Brush the top with the beaten egg wash for a golden, shiny finish. Tip: For extra flavor, sprinkle a little sugar on top before baking.
10. Bake the pie on the middle rack for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits—use a toothpick to check if the fruit is tender. Tip: If the edges brown too quickly, cover them with foil to prevent burning.
11. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly, which makes slicing easier.
You’ll love the contrast of the flaky, buttery crust against the juicy, sweet-tart filling that bursts with summer flavors. Serve it warm with a scoop of vanilla ice cream for a classic treat, or try it chilled with a dollop of whipped cream for a refreshing twist—either way, it’s a pie that feels like a cozy hug in dessert form.
Peach Pie with Cardamom
You’ve probably had peach pie before, but this version with a hint of cardamom brings a cozy, aromatic twist that feels both familiar and exciting—perfect for a summer gathering or a comforting weekend treat. Let’s walk through it step by step, so you can bake it with confidence, even if you’re new to pie-making.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– For the crust: 2 ½ cups of all-purpose flour, a pinch of salt, 1 cup of cold unsalted butter (cut into small cubes), and a splash of ice water—about ¼ cup.
– For the filling: 6 cups of sliced fresh peaches (peeled and pitted), ¾ cup of granulated sugar, ¼ cup of all-purpose flour, 1 teaspoon of ground cardamom, and a squeeze of lemon juice (about 1 tablespoon).
– For topping: 1 egg (beaten) for brushing.
Instructions
1. In a large bowl, combine 2 ½ cups of all-purpose flour and a pinch of salt.
2. Add 1 cup of cold unsalted butter cubes to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually add a splash of ice water (about ¼ cup) while stirring with a fork, just until the dough comes together—be careful not to overmix.
4. Divide the dough into two equal balls, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes to prevent shrinkage during baking.
5. While the dough chills, peel and pit 6 cups of fresh peaches, then slice them into ½-inch thick pieces.
6. In another bowl, toss the peach slices with ¾ cup of granulated sugar, ¼ cup of all-purpose flour, 1 teaspoon of ground cardamom, and a squeeze of lemon juice (about 1 tablespoon) until evenly coated.
7. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
8. On a floured surface, roll out one dough ball into a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess edges.
9. Pour the peach filling into the crust, spreading it evenly.
10. Roll out the second dough ball into another 12-inch circle, place it over the filling, and crimp the edges with a fork to seal.
11. Cut a few small slits in the top crust to allow steam to escape, then brush the surface with 1 beaten egg for a golden finish.
12. Bake the pie in the preheated oven at 375°F for 50 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits.
13. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Keep in mind that the cardamom adds a warm, floral note that pairs beautifully with the sweet peaches, creating a tender, juicy filling encased in a flaky, buttery crust. Serve it warm with a scoop of vanilla ice cream for a classic touch, or try it with a dollop of whipped cream and a sprinkle of cinnamon for extra coziness.
Peach and Vanilla Bean Pie
One of summer’s greatest gifts is a perfectly ripe peach, and when paired with fragrant vanilla beans, it creates a dessert that feels both nostalgic and special. This peach and vanilla bean pie balances sweet fruit with warm spice in a flaky crust that’s surprisingly approachable for beginners. Let’s walk through each step together so you can confidently create this showstopper.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– A couple of store-bought pie crusts (or your favorite homemade recipe)
– About 6 cups of sliced fresh peaches (that’s roughly 8 medium peaches)
– 3/4 cup of granulated sugar
– 1/4 cup of all-purpose flour
– A splash of lemon juice (about 1 tablespoon)
– 1 whole vanilla bean
– A pinch of salt
– 1 egg for that glossy finish
– A sprinkle of coarse sugar for topping
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to catch any drips.
2. In a large mixing bowl, combine the sliced peaches, granulated sugar, all-purpose flour, lemon juice, and a pinch of salt.
3. Split the vanilla bean lengthwise with a sharp knife and scrape out the tiny black seeds into the peach mixture, then stir everything until well coated.
4. Tip: Let the filling sit for 10 minutes to allow the sugar to draw out some peach juices, which helps prevent a soggy crust.
5. Unroll one pie crust and gently press it into a 9-inch pie dish, letting any excess hang over the edges.
6. Pour the peach filling into the crust, spreading it evenly with a spoon.
7. Unroll the second pie crust and place it over the filling, then crimp the edges together with your fingers or a fork to seal.
8. Cut four small slits in the top crust to let steam escape during baking.
9. In a small bowl, whisk the egg with a tablespoon of water to make an egg wash, then brush it lightly over the top crust.
10. Sprinkle the coarse sugar evenly over the egg-washed crust for a sparkling, crunchy finish.
11. Tip: Cover the crust edges with aluminum foil for the first 25 minutes of baking to prevent over-browning.
12. Bake the pie on the preheated baking sheet for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
13. Tip: Let the pie cool completely on a wire rack for at least 2 hours before slicing—this allows the filling to set properly.
14. Slice and serve the pie at room temperature or slightly warmed.
Vividly golden and fragrant, this pie offers a tender, flaky crust that gives way to juicy peach slices infused with the warm, aromatic notes of vanilla. The filling sets just enough to hold its shape without being gummy, making each bite a perfect balance of sweet fruit and buttery pastry. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that highlights the vanilla bean’s complexity.
Peach and Pecan Pie
Now, let’s dive into making a delightful Peach and Pecan Pie—a perfect blend of juicy summer fruit and crunchy nuts that’s surprisingly simple to put together. This recipe walks you through each step methodically, so even if you’re new to baking, you’ll end up with a beautiful, golden-brown pie that’s sure to impress. We’ll start with the crust and work our way to that sweet, nutty filling, ensuring every detail is covered for success.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of cups of all-purpose flour
– A pinch of salt
– A stick of cold unsalted butter, cut into small cubes
– A splash of ice water
– About 4 cups of fresh peaches, peeled and sliced
– A cup of granulated sugar
– A couple of tablespoons of cornstarch
– A teaspoon of ground cinnamon
– A cup of chopped pecans
– A tablespoon of lemon juice
– An egg for egg wash
Instructions
1. In a large bowl, combine the all-purpose flour and salt, whisking them together until well mixed.
2. Add the cold unsalted butter cubes to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
3. Gradually pour in the ice water, a splash at a time, stirring with a fork until the dough just comes together—be careful not to overmix to keep the crust flaky.
4. Divide the dough into two equal balls, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
5. While the dough chills, in another bowl, toss the fresh peaches with granulated sugar, cornstarch, ground cinnamon, chopped pecans, and lemon juice until evenly coated.
6. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips and help the bottom crust cook evenly.
7. On a lightly floured surface, roll out one dough ball into a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess edges.
8. Pour the peach and pecan filling into the pie crust, spreading it out evenly with a spoon.
9. Roll out the second dough ball into another 12-inch circle, then cut it into strips to create a lattice top over the filling, weaving them carefully for a decorative look.
10. Crimp the edges of the pie crust together with your fingers or a fork to seal it, then brush the top with a beaten egg for a golden finish.
11. Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling—if the edges brown too quickly, cover them with foil to prevent burning.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
13. This pie boasts a tender, buttery crust that contrasts beautifully with the juicy peaches and crunchy pecans, offering a sweet and nutty flavor in every bite. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it at room temperature as a delightful dessert or snack.
Peach Slab Pie for a Crowd
Zesty and perfect for summer gatherings, this peach slab pie simplifies baking for a crowd with its straightforward approach. You’ll appreciate how the flaky crust cradles sweet, juicy peaches in every generous slice. Let’s walk through each step together to ensure success from your first attempt.
Serving: 16 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 3 cups of all-purpose flour, plus a little extra for dusting
– A couple of sticks of cold unsalted butter (that’s 1 cup total), cut into small cubes
– A splash of ice water (about ½ cup)
– 8 cups of fresh peach slices (from about 6-7 medium peaches)
– 1 cup of granulated sugar
– ¼ cup of cornstarch
– A squeeze of lemon juice (about 1 tablespoon)
– A pinch of salt (about ½ teaspoon)
– 1 large egg, beaten with a tablespoon of water for that golden glaze
Instructions
1. In a large bowl, combine 3 cups of flour and ½ teaspoon of salt.
2. Add 1 cup of cubed cold butter to the flour mixture, and use a pastry cutter or your fingers to work it in until it resembles coarse crumbs—this keeps the crust flaky.
3. Gradually drizzle in ½ cup of ice water, stirring with a fork until the dough just comes together; avoid overmixing to prevent toughness.
4. Divide the dough into two balls, wrap them in plastic, and chill in the refrigerator for at least 30 minutes to firm up.
5. While the dough chills, toss 8 cups of peach slices with 1 cup of sugar, ¼ cup of cornstarch, and 1 tablespoon of lemon juice in a bowl until evenly coated.
6. Preheat your oven to 375°F and lightly grease a 10×15-inch jelly roll pan.
7. On a floured surface, roll out one dough ball into a rectangle large enough to line the pan, then press it in, letting any excess hang over the edges.
8. Spread the peach filling evenly over the crust in the pan.
9. Roll out the second dough ball to cover the top, seal the edges by crimping with a fork, and cut a few slits in the top to vent steam.
10. Brush the top crust with the beaten egg mixture for a shiny finish.
11. Bake at 375°F for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits—use a toothpick to check if the peaches are tender.
12. Let the pie cool completely on a wire rack before slicing to set the filling and avoid a soggy bottom.
Ultimate in comfort, this pie offers a buttery, crisp crust that contrasts beautifully with the soft, sweet peaches inside. Serve it warm with a scoop of vanilla ice cream for a classic treat, or cut it into squares for easy sharing at picnics—it’s as versatile as it is delicious.
Summary
Baking these 20 peach pie recipes is a wonderful way to savor summer’s sweetest fruit. We hope you find a new favorite to share with family and friends! Give one a try, then let us know which you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other bakers discover these delicious treats. Happy baking!
